The skin crackles, the butter foams, and one tablespoon of Granhota’s Lemon Vinegar, made from Menton lemons steeped for months, turns the pan into a bright, round sauce for the sea bream.
Serves 2 · 15 min
- Pat 2 sea bream fillets dry, lightly score the skin and season with salt.
- Cook skin side down in 1 tbsp oil over medium-high heat for 3 to 4 minutes, until crisp, then turn and cook for 1 minute more, until the flesh flakes easily.
- Transfer to warm plates, lower the heat and add 2 tbsp butter to the pan; once it foams, add 1 tbsp of the lemon vinegar.
- Swirl the pan, spoon the lemony butter over the fish and finish with chopped parsley.
The star of this recipe: Lemon Vinegar, by Granhota.
